First rinse butternut squash and dry. Pierce the butternut squash with a knife in multiple places all around the squash. Place on a paper towel and microwave on high for 4-5 minutes. Just enough to soften the squash so you can comfortably cut, slice, and peel without struggling.
Once the butternut squash is done peel, cut open, clean out center, and dice into bite size pieces.
Next, peel (optional) and core apples. Dice apples into bite size pieces
In a large saute pan melt butter over medium heat.
Add diced apples and butternut squash.
Sprinkle brown sugar, cinnamon, and salt over the mixture.
Combine all ingredients and cook over medium heat for 8-10 minutes, stirring occasionally.
Turn off heat, cover with lid and let the mixture sit for another 5-7 minutes.
In a large serving bowl gently combine the caramelized apples and butternut squash with the quinoa. Garnish with toasted pecans. Best if served warm.
Directions for toasting pecans: Heat oven to 400 degrees. Line a baking sheet with parchment paper and evenly spread 2 cups of chopped pecans on baking sheet. Mist with cooking oil and toast for 5-10 minutes, stirring half way through.
